Keto Mushroom & Spinach Lasagna

This Keto Mushroom & Spinach Lasagna is a rich, cheesy, low-carb dish that doesn’t skimp on comfort. I make it with chicken, mushrooms, spinach, and a decadent blend of cream, cheeses, and seasoning—without a single noodle in sight. It’s perfect for a cozy dinner that keeps me on track with my keto goals. Each slice is satisfying, packed with protein and healthy fats, and only 6g net carbs.

Why You’ll Love This Recipe

I come back to this recipe again and again because it delivers everything I love about lasagna—layers of creamy, savory flavor—without the carbs.

• Just 6g net carbs per slice
• Comforting, cheesy, and hearty
• Easy to prep with pre-cooked chicken
• Perfect for meal prep and freezing
• Gluten-free and keto-friendly

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lasagna Layer
cooked chicken, chopped or shredded
fresh spinach
mushrooms (button or cremini)
ricotta cheese
mozzarella cheese (shredded)
Parmesan cheese
large eggs
Italian seasoning
salt and pepper

Sauce
heavy cream
cream cheese
garlic cloves, minced
butter
salt and pepper

Directions

1. Preheat the Oven:
   I start by preheating the oven to 375°F.
2. Make the Sauce:
   In a medium saucepan, I melt butter over medium heat and sauté the garlic until fragrant. I stir in the cream cheese and melt it fully before whisking in the heavy cream. I let the sauce simmer until it thickens, then season with salt and pepper.
3. Sauté the Veggies:
   In a skillet, I cook the mushrooms until browned. Then I add spinach and cook until wilted, seasoning with salt and pepper. I make sure to drain any excess liquid to avoid a watery lasagna.
4. Mix the Ricotta Layer:
   In a mixing bowl, I combine ricotta, eggs, Parmesan, Italian seasoning, salt, and pepper until smooth.
5. Layer the Lasagna:
   In a greased 9×13 baking dish, I start with a spoonful of the sauce on the bottom. Then I layer:
   • Chicken
   • Mushroom and spinach mixture
   • Ricotta mixture
     I repeat until the ingredients are used up, finishing with mozzarella on top.
6. Bake:
   I bake the lasagna uncovered for 30 minutes, until bubbly and golden on top.
7. Cool and Serve:
   I let the lasagna rest for about 5 minutes to firm up, then slice and serve.

Servings and timing

Yield: Serves 6
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Variations

• Dairy-Free Version: I substitute coconut cream and dairy-free cheese, though the taste changes slightly.
• Vegetarian Option: I skip the chicken and double up on the mushrooms and spinach.
• Low-Carb “Noodles”: Sometimes I add almond flour tortillas or slices of cheese as layers for a more structured lasagna.
• Herb Upgrade: Fresh basil or thyme gives the dish extra freshness.

Storage/Reheating

Refrigerator:
I store leftovers in an airtight container in the fridge for up to 4 days.

Freezer:
I wrap portions tightly and freeze for up to 2 months. I thaw overnight in the fridge before reheating.

Reheating:
I reheat in the oven at 350°F until hot throughout, or microwave individual slices for 1–2 minutes.

FAQs

Can I use frozen spinach?

Yes. I just make sure to thaw and squeeze out all the moisture first to prevent soggy layers.

What can I use instead of xanthan gum?

This recipe doesn’t require xanthan gum, but if I want extra thickness in the sauce, I use it sparingly. Otherwise, I reduce the sauce a bit longer to thicken naturally.

Can I prep this lasagna in advance?

Definitely. I assemble everything, cover it, and refrigerate for up to 24 hours before baking. It’s great for meal prep.

Can I use different meats?

Absolutely. Ground turkey, beef, or sausage all work well in place of chicken.

What do I serve with it?

I pair it with a Caesar salad, roasted zucchini, or a side of keto garlic bread for a complete meal.

Conclusion

This Keto Mushroom & Spinach Lasagna gives me all the satisfaction of traditional lasagna without the carbs. It’s cheesy, comforting, and layered with flavor. Whether I’m cooking for myself or serving a crowd, this dish always impresses—and it freezes beautifully too. If I’m craving Italian comfort without breaking keto, this is the recipe I trust.

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